Nutella Cookies – High Altitude Challenged

It’s been a big cooking weekend for me.  I owe a few people for helping me out at work…big time.   Additionally, Floyd has a friend that lives near us that gets produce delivered weekly, and he was unable to use the PILE of produce he gets.  I am not kidding – I couldn’t see my kitchen island all weekend, which is very stressful for me.  How in the world does one guy cook and eat all of this food??!!

Regardless, I took on a tri-baking challenge.  Two types of cookies and something sweet for breakfast. I am always nervous to try recipes for the first time, but I couldn’t pass up the thought of chocolate nutella cookies coming from my kitchen.  This recipe popped up over the weekend in my blog reader from Simply Recipes, and it was immediately starred and tagged.

Like the author of the original post, my memories of nutella are tied to college, but mine are dipping graham crackers in large jars during movie days in Italian class.  By my third year of Italiano, I was full on taking actual classes in another language – poetry, literature, and history.  In my history class, every other week, we would watch an old movie in Italian, and it was my favorite thing ever.  I felt so immersed in the language by that point that sometimes my dreams were in Italian.  I wish I still knew the language that well…for now, I just go around saying random words that I think are fun to say.

Ciao (Hello!)

Grazie! (Thank you!)

Buona Fortuna (Good Luck!)

Cucchiaio (Spoon)

Totally fun, right?  🙂  Cucchiaio comes in handy ALL the time, btw.

On to the cookies.  They aren’t a total disaster – the taste is there, but the came out so flat for me…like most cookies do before my high altitude modification come in.  I am going to try a little more flour a little less sugar and maybe baking powder instead of soda…oh, and a pinch more salt.  (Is that IT?! you ask. – yes, this is a recipe I want to work with.  It has potential of great things).

Check out the flatness of the cookies though…sad face.  Do you not agree?  There are a total of 4 cookies pictured below.

flat but delicious cookies

Here was the recipe as it was originally posted, and how I plan to change for next time to get this to work a mile high up in the air.

Chocolate Nutella Cookies

INGREDIENTS

  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar (I am going to start by reducing this to 1/2 cup)
  • 3/4 cup of white sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour  (next, increase this to a total of 2 1/3 – 2 1/2 cups of flour…depending on how it looks)
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda  (maybe baking powder instead for me…depends on my mood that day, I suppose)
  • 1/2 tsp salt (increasing to 3/4 tsp salt)
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts

METHOD

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of cough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

I’ll post my findings when I try this again with the changes.  Promise.  😉

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